Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking-Reference-Cited by-同舟云学术

Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking

Published:2021-08-03 Issue: Volume: Page:1-24
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Li Si-Yu¹²³⁴,Duan Chang-Qing³⁴,Han Zhen-Hai¹²

Affiliation:

1. Ministry of Agriculture, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Nutrition and Physiology), Beijing, China

2. College of Horticulture, China Agricultural University, Beijing, China

3. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

4. Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China

Funder

International Postdoctoral Exchange Fellowship Program

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1960476

Reference228 articles.

1. Mesoscopic structure of pectin in solution

2. The Walls of Growing Plant Cells

3. Structure and function studies of plant cell wall polysaccharides

4. The composition of cell walls from grape marcs is affected by grape origin and enological technique

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